Ingredients Jump to Instructions ↓

  1. 3 lg Red bell peppers

  2. -- roasted, peeled & seeded 1 ea Garlic clove

  3. 1/2 tb Wine vinegar

  4. 2 c Whole wheat couscous

  5. 3 tb Soy margarine

  6. 1/2 md Onion, chopped

  7. Sea salt Freshly ground black pepper 3 c Lightly steamed vegetables

  8. -- broccoli, cauliflower, -- mushrooms, carrots, etc 2 c Soy yogurt

  9. 1 tb Chopped fresh dill

  10. 15 minutes to cool. Scrape away charred skin, then seed. In a blender or food processor, puree peppers, garlic and vinegar. Scrape into a bowl and set aside. In a large saucepan, bring

  11. 4 cups water to a boil. Stir in couscous and margarine, cover and remove from heat. After

  12. 10 minutes, stir again to fluff. Add red pepper puree, onion and seasonings to couscous and mix well. Place in a lightly greased ring mold and refrigerate at least an hour. To serve, unmold on a serving plate and fill with vegetables. Combine yogurt and dill in a small bowl and serve as a sauce with the couscous ring.


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